Let's Talk Appetizers: Beer-Marinated Chicken Tacos

[Tombstone]

Many Americans are accustomed to taco garnishments of:

Guacamole, lots of tomatoes, onions, cilantro, and fiery chiles.

Let's do something different. A more Tex-Mex variety is simply having mashed avocados with a bit of salt and lime juice. It’s rich and buttery - a great topping for these juicy chicken tacos.

For the marinade:

1 cup dark Mexican beer, such as Negra Modelo

2 tablespoons dark sesame oil

1 tablespoon finely chopped garlic

1 teaspoon dried oregano

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon cayenne



6 boneless, skinless chicken thighs, about 4 ounces each

For the guacamole:

2 ripe Haas avocados

1 tablespoon fresh lime juice

1/4 teaspoon kosher salt



6 flour or corn tortillas, 6 to 7 inches in diameter



To make the marinade: In a small bowl whisk together the marinade ingredients.

Rinse the chicken thighs under cold water and pat dry with paper towels. Place them in a large, plastic resealable bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place the bag in a bowl, and refrigerate for 2 to 4 hours, turning the bag occasionally.

To make the guacamole: Cut the avocados lengthwise around the pits, twist the halves apart, and remove the pits. Scoop the flesh into a medium bowl. Add the lime juice and salt. Using a potato masher or the back of a spoon, mash the ingredients together. Cover with plastic wrap, placing it directly on the surface to prevent browning, and refrigerate until about 1 hour before serving.

Remove the chicken thighs from the bag and discard the marinade. Grill the chicken thighs over Direct Medium heat until the meat is firm and the juices run clear, 8 to 10 minutes, turning once halfway through grilling time. Transfer the chicken to a cutting board and cut the thighs into thin strips.

Warm the tortillas over Direct Medium heat for about 1 minute, turning once halfway through grilling time. Pile the sliced chicken inside the tortillas. Top each taco with a spoonful of guacamole. Serve warm.

Makes 4 to 6 servings

[minks]

yummy can you come cook for me?

[Tombstone]

You bet! Going to cook this tomorrow.

[minks]

Tombstone wrote: You bet! Going to cook this tomorrow.


Ok better yet can I come over??

[Tombstone]

If you can find me, you deserve seconds!

[lady cop]

i think Tombstone just wants to keep the beer to himself~

[Tombstone]

lady cop wrote: i think Tombstone just wants to keep the beer to himself~


Plenty for everyone! But then again, I really like Margaritas with these.

[lady cop]

and i CAN find you heh heh...get out the blender!:guitarist